Dear Rockmes, welcome to the forum. I enjoyed your skills and your pizzas as demonstrated in the video. I look forward to more of your work. Thank you!

Omid

Omid thank you. I appreciate it coming from you mate. I truly love what the AVPN are doing in trying to keep the authentic original pizza making going even down here in Australia.I will keep posting from now onwards.

You have a wonderful setup and some very impressive skills! Great job!

Thanks ! Im happy with the setup if i can find time to finish it.All things learned from this forum and other research on the net. Im really passionate about pizza and oven building at the moment. Im building ovens currently for customers. i should post some pictures.

You either have a natural talent or have been working for many years crafting Neapolitan pizzas! Proofing trays, expert banjo skills, beautiful dough slapping/stretching technique and finished product all speak to a major talent!

Just when I thought I was improving my skills!

John K

PS Congrats on the Masters win yesterday! You should make a "Green Jacket" pie to commemorate!

You either have a natural talent or have been working for many years crafting Neapolitan pizzas! Proofing trays, expert banjo skills, beautiful dough slapping/stretching technique and finished product all speak to a major talent!

Just when I thought I was improving my skills!

John K

Not many years. Maybe one. Just been studying a lot about it. In Melbourne we have very few pizza joints that make the real deal. As a oven builder in the last year I've dedicated myself to know a lot about the subject. I'm a solid plasterer by trade but just love this subject. I want to improve a lot more. Thank you for your kind words.

Beautiful pies and amazing outdoor kitchen. In the interest of increasing the forum's collective knowledge of NP pizza, would you mind posting your dough recipe, mixing method, and fermentation protocol? I am sure many members are curious but too shy to ask. .

Beautiful pies and amazing outdoor kitchen. In the interest of increasing the forum's collective knowledge of NP pizza, would you mind posting your dough recipe, mixing method, and fermentation protocol? I am sure many members are cutious but too shy to ask. .

Thanks in advanceChau

Awesome and abolutely fantastic pies!!!!

I want to ask the same thing. Always interested in others' workflow and techniques.

I was not familiar with Luis Miguel but after listening to some of his ballads on You Tube can see that he is quite talented and entertaining. I go to Mexico a couple times a year and am more likely to hear Tejano or Conjunto music such as at . The locals like to blare their favorite songs out of their back yards late into the night, and from their automobiles. Not exactly the type of music to accompany making Neapolitan style pizzas .